Food - Japanese Food - Seafood Singapore - South

Osomatsu Japanese Kitchen & Bar – Modern Japanese Dining at KINEX featuring Uni Ikura Tart, Charcoal Chicken & more!

23 January 2022 Gwendolyn

Paya Lebar just got a little more happening with a new mod-Japanese dining and drinking spot by the name of Osomatsu Japanese Kitchen & Bar. Helmed by award-winning chef Angus Chow and celebrity chef Justin Foo, Osomatsu offers creative takes on traditional Japanese fare in an intimate setting modelled after a bustling izakaya.

Look forward to aesthetically-plated appetisers, sides, and main dishes when you dine at Osomatsu. The Maguro Tataki Salad ($28) is a tantalising starter complete with thick tuna slices, mixed salad, and kaiso seaweed. Craving something comforting? Perk yourself up with a piping hot bowl of Naneko Jiru ($10), consisting of Japanese mushroom, dashi, and miso.

Satiate seafood cravings with Osomatsu’s fresh sashimi, plated in visually arresting ways that warrant a photo or two.The Shironi Truffle ($30) is refreshing and indulgent, with a distinct truffle fragrance wafting from the plate. Savour the rich combination of sea bream with caviar and truffle oil in one bite, after carefully rolling all the ingredients together.

While the Uni Ikura Tart ($22 per piece) will no doubt captivate with its dramatic entrance, complete with show-stopping smoke, the smoked sea urchin, salmon roe, and truffle cream come together perfectly in one umami bomb.

No trip to an izakaya would be complete without some bar bites. Noteworthy choices include Tsukune ($5.20) and Tofu Nuggets ($12). The Tofu Nuggets are especially interesting, with the pressed tofu, almond meal, and potato giving off a unique, crunchy texture that sets is apart from your typical McNuggets.

The Charcoal Chicken ($16) also stood out for me, not only with its interesting exterior which resembled pieces of charcoal, but also the chicken thigh, which was surprisingly juicy and tender. Best enjoyed piping hot, as the meat tends to get cold pretty quickly.

A highlight from the omakase menu is the Miyazaki A4 Wagyu Cha Zuke. The kombu dashi stock turns the rice into a delightful porridge base that is elevated by melt-in-your-mouth Miyazaki A4 wagyu. Wrap up your meal with a punchy Ume Jelly ($8) complete with nourishing wolfberries.